- 6 potatoes, peeled and quartered
- 2 cloves garlic, peeled and smashed
- 2 cups chicken broth
- 8 cups water
- 1/4 tsp salt
- 1/4 tsp dill
- 2 Tb horseradish mustard
- 1/4 cup plus 2 Tb of mayonnaise
- pinch of sugar
- 1/4 of a large red onion, diced
- 1 celery stalk, diced
- 1 carrot, peeled and diced
- sprinkle of cracked black pepper
In a large pot bring the chicken broth and water to a boil, add the garlic and potatoes and boil until the potatoes are soft enough to be pierced with a fork. For me it’s generally about 20 minutes. Place potatoes in a strainer to drain, then put the strainer over a large mixing bowl. Cover both with plastic wrap and refrigerate at least 4 hours to cool completely. I usually cool mine overnight.
In a large bowl combine the salt, dill, horseradish mustard, mayonnaise and sugar, stir until blended. Add the red onion, celery and carrot and mix these until well coated with the mixture. Cube the cooled potatoes and add to the bowl. Toss well, season with a sprinkle of cracked black pepper to suit your taste. Make sure the entire mixture is combined well and everything is evenly coated. Cover with plastic wrap and let rest in the refrigerator for a minimum of 2 hours so that all the flavors blend well.
Suggestions: This recipe is truly a basic one. It’s not uncommon for me to add cabbage, garlic, sweet relish, hard-boiled eggs, cheese and cold cut meats to my potato salad. Try a sprinkle of cayenne pepper to spice things up a bit.